Jambalaya Recipe

INGREDIENTS

• 2 tablespoon olive oil
• 2 small onions chopped
• 1 red bell pepper chopped
• 2-3 jalapeno peppers chopped (optional, for spicy - use serranos for extra spicy)
• 2 stalks celery chopped
• 6 cloves garlic chopped
• 1 pound boneless, skinless chicken breast chopped
• ½ pound andouille sausage chopped – if you want to get REALLY meaty, add a whole pound!
• 3-4 tomatoes chopped – about a pound
• 1 tablespoon Cajun seasoning (or more to taste)
• 1 teaspoon dried oregano I love Mexican oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 8 ounces tomato sauce
• 1 cup chicken stock
• 1 cup white rice
• ½ pound shrimp peeled and deveined
• 1 teaspoon olive oil
• Chopped parsley for garnish
• Your favorite hot sauce for serving

INSTRUCTIONS

1. 1 Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.
2. 2 Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
3. 3 At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!
4. 4 Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
5. 5 Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
6. 6 Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!

NUTRITION

Calories: 332 kcalkcal | Carbohydrates: 28 gg | Protein: 22 gg | Fat: 14 gg | Fiber: 3 gg | Sugar: 5 gg